First Brisket - Heart Pounding

[fourthwind]

If you want beef to pull, try doing chuckies instead of brisket. Easier, shorter smoke, and awesome flavor.

 

[bigsteve]

I agree, chukies are great. Although I think Brisket properly done is better. But I still make chucks whenever I can.

 

[adam c]

Congratulations on your success. A lot of this is personal preference. My wife and I both prefer brisket over pulled pork, though I've been pleased with both efforts.

 

[beer-b-q]

Congratulations on your first Brisket...

 

[smoking gun]

It was probably dry because of the extended time at 300+. I try to keep temps 250 or below and normally run 225 - 230. I also foil at 165 and take it to 190 195 before wrapping in towels and into the cooler to rest. The closer you get to 200 the harder it will be to slice without falling apart. If you don't want to foil you can always cook in a pan. I think the braising you get with foiling holds the juices in better though and makes for a mighty tender and juicy brisket. JMHO

SG